Ingredients
Ingredient Checklist
1 tablespoon olive oil
1 medium onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced
1 cup quinoa, rinsed
1 ¼ cups water
3 cups shredded cooked chicken breast
1 ½ cups lower-sodium marinara sauce
⅓ cup grated Parmesan cheese
¾ cup sliced fresh basil, divided
4 large red bell peppers (about 8 ounces each)
2 ounces low-moisture, part-skim mozzarella cheese, shredded
Directions
Step 1
Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add quinoa; cook, stirring occasionally, for 30 seconds. Add water; increase heat to high and bring to a boil. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in chicken, marinara, Parmesan and 1/2 cup basil.
Step 2
Trim top 1/2 inch from peppers; remove seeds and membranes. Arrange the peppers, cut-sides up, in an 8-inch-square glass baking dish. Cover with plastic wrap; microwave on High for 3 minutes. Remove plastic wrap. Spoon the quinoa mixture evenly into the pepper halves (about 1 1/4 cups each).
Step 3
Bake the stuffed peppers until they are softened, about 15 minutes. Sprinkle evenly with mozzarella. Continue baking until the cheese is melted, 5 to 7 minutes. Sprinkle evenly with the remaining 1/4 cup basil. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
